I know, it’s been a while. Life got busy, and in the whirlwind of the pandemic, I didn’t quite have the mental space to think about writing and photographing recipes.
And here we are, in 2023. It’s been more than 18 months since I posted this – and I wasn’t really sure if I’d come back to the blog, but I have missed sharing recipes with those near and dear.
A lot has happened. In the middle of 2022 we packed up and moved across the world to London. It’s an amazing city – historic, diverse, fast paced. I’m finding my feet in this wonderful town, but the way I cook and eat has also changed tremendously.
I used to think that butter and eggs were the foundation of a good baking recipe.
Turns out, there’s lots of ways to bake in a healthier way. Like these absolutely delicious, fudgey, brownie-like vegan chocolate tahini bites.
And healthy means that it is perfectly acceptable to eat as dessert everyday, right?
Modelled off British bakery chain’s Gail’s version, these little bites are 20-minute wonders. They are incredibly simple, vegan, and can be made gluten free. And somewhat mysteriously, they perhaps taste even better the next day.
I’m really quite obsessed with them. If you’re feeling fancy, a handful of chocolate chips or diced pear makes for a nice flourish.
Store in an airtight container, and they’ll be good for 3-4 days.
Vegan Chocolate Tahini Bites
- 200 ml soy milk if you don't need to be vegan, regular milk also works great here
- 60 g dark chocolate 70% preferably, 55% is also fine – broken into pieces
- 60 g tahini
- 100 g plain flour use oat flour for a gluten free version
- ¾ tsp baking powder
- 25 g cocoa
- ½ tsp salt
- 65 g brown sugar
- 1 tbsp sesame seeds to sprinkle on top
- Preheat the oven to 180C and line a cupcake tin with 12 liners.
- In a small saucepan, combine soy milk and chocolate and gently heat until the chocolate is melted.
- While the chocolate is melting, mix the flour, baking powder, cocoa, salt and brown sugar with a whisk.
- Once the chocolate is melted, add tahini to the warm chocolate milk mixture and mix to combine. Add to the dry ingredients and fold through.
- Using a large tablespoon, divide equally into 12 cupcake liners. These will be flatter than traditional cupcakes. Sprinkle with sesame seeds.
- Bake for 10 minutes or until the tops of the cupcakes are just set. I recommend aiming for slightly underbaked to retain a fudgy, brownie-like texture.